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Sundae bokkeum served with Korean blood sausage and spicy vegetables
Korean blood sausage dish garnished with sesame seeds

Spicy Korean blood sausage stir-fry (Sundae bokkeum)

Author: Flavelo
Recipes Main Courses Quick Meals
Sundae Bokkeum is the star of Seoul's night markets: a fiery, stir-fried dish where Korean blood sausage (Sundae) meets the power of gochujang chilli paste. Unlike Hungarian black pudding, Sundae contains glass noodles, giving it a chewy, unique texture. In this stir-fry technique, vegetables remain crunchy while the sausage absorbs every drop of the spicy, sweet-savoury sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Spatula
  • Sharp knife

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten
⚠️ Sesame

Instructions

1 ✓

Cut the Sundae (defrost if frozen) into thick slices, approx. 2 cm. Cut cabbage into large cubes, carrot into thin slices, spring onion into 3 cm pieces.

Tip: Leave the sausage in its casing, which helps hold the filling together during frying.
2 ✓

Mix the sauce in a small bowl: gochujang, soy sauce, crushed garlic, sugar. (If too thick, add a spoon of water).

Tip: Pre-mixed sauce ensures all flavours enter the dish simultaneously during the quick stir-fry.
3 ✓

Heat oil in the wok and throw in cabbage and carrot. Fry on high heat for 3-4 minutes.

Tip: Vegetables should remain crunchy ('al dente'); do not steam them soft!
4 ✓

Add Sundae slices to the vegetables and fry carefully for 2-3 minutes until the sausage warms through and skin crisps slightly.

Tip: Use a flat spatula and fold rather than stir to keep sausage intact.
5 ✓

Pour over the sauce and add spring onions. Toss quickly until sauce coats everything.

Tip: Sugar in the sauce begins to caramelise in the hot wok, forming a glossy glaze.
6 ✓

Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds.

Tip: Always add sesame oil at the end as it loses its delicate aroma under heat.

Recipe FAQ

The sausage fell apart, what did I do wrong?
You probably stirred too much or cut it too thin. Sundae is delicate; turn carefully and let it fry!
Where can I get Sundae?
Look in the freezer section of Asian grocery stores. If unavailable, black pudding is an interesting experiment, though texture differs.

Ingredients

  • 400 g Sundae (Korean blood sausage)
  • 200 g Cabbage
  • 1 stalk Carrot
  • 3 stalks Spring onions
  • 2 tbsp Gochujang (Korean chilli paste)
  • 1 tbsp Soy sauce
  • 1 tsp Sugar
  • 2 cloves Garlic
  • 1 tbsp Sesame oil
  • 1 tsp Sesame seeds
  • 2 tbsp Oil (for frying)